The specific glaze for éclairs, salambos, millefeuilles,…
Servings
–
Time to make
40 min.
Cooking time
–
Fondant glaze
| Ingredients | Quantity |
|---|---|
| Superfine sugar | 675 g |
| Glucose syrup | 75 g |
| Water | 225 g |
| Cane syrup | – |
| Cocoa powder | 1 to 2 tbsp |
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